TEULADA ......



The municipality of Teulada straddles the southern coast of Sulcis-Iglesiente and the mountains of Sulcis. The jagged coast alternates rocky promontories that plunge overhanging the sea to inlets where there are coves with white sand and crystal clear waters. Capo Malfatano and Capo Teulada, the extreme southern tip of Sardinia, are of considerable landscape and naturalistic interest. Within the waters of the municipality there are also the Isola Rossa and the island of Tuerredda. The interior is characterized by hills and mountain promontories such as Punta Sebera. The territory is divided between pastures, uncultivated countryside and woods (Gutturu Mannu). The main hamlets included in the municipality are: Cantoniera Nuraxi de Mesu, Casa de Foxi, Genniomus, Gutturu Saidu, Gutturu Sporta, Is Carillus, Masoni de Susu, Perdaiola, Sa Portedda, Su de Is Seis, Su Fonnesu, Su Rai.               


In the village, narrow streets climb up and flow into squares embellished with sculptures, a legacy of the 'Sculpture and Stone' international artistic symposium. In August it is staged on Sonatori, a review of folk instruments. The artisan tradition is alive, from the embroidery of clothes and carpets to ceramic, leather and cork artifacts. In the center stands the parish church of the Beata Vergine del Carmelo (17th century), where an art museum is set up.The patron saint is celebrated in mid-July, together with the fisherman's festival with a procession to the sea, tastings and shows. In front of the neoclassical façade of the church you will admire the seventeenth-century baronial house of the Sanjust, feudal lords of the town, today an exhibition hall and home to the bread and cheese festival in August.


 Also worth visiting is the late Gothic church of San Francesco. Evocative are Holy Week and the feast of St. John the Baptist at the end of June. The most heartfelt devotion is reserved for Saint Isidore, in May and August. The procession to 'his' country church is accompanied by groups in traditional dress from all over the island. The sanctuary is located in the Tuerra plain, where the town stood in the Giudical period. Due to assaults from the sea and epidemics, it was refounded in the seventeenth century further inland, where it currently is. The pirate raids were the reason for the erection of watchtowers, including one dedicated to St. Isidore and the imposing tower of the Budello. The Roman settlement, perhaps near the Isthmus of Capo Teulada - now home to a modern tourist port - was called Tegula, due to the conspicuous production of terracotta.


Near the 'cape', in the Second World War, a famous battle took place between the British and Italian fleets. The territory is rich in prehistoric legacies: from the findings in the cave of Monte Sa Cona to the remains of twenty nuraghi, including Sa Perdaia. From the Phoenician-Punic period you will admire the remains of a tophet in the islet of Tuerredda and the submerged port of Melqart. Fascinating industrial archeology: about ten abandoned sites are witnesses of millenary mining activity and contribution to the mining epic of Sulcis.


punt' a brobu

Punt'a brodu is one of the typical embroideries of Teulada (SU-Sardinia), it was and is still used to embellish the women's shirt of our traditional dress and here you can find it in a more modern version.Our jewels are all embroidered unique pieces by hand, each one has its own precise identity, given by the craftsmanship.


The art of embroidery persists in Teulada, preserved by artists who have learned the knowledge from the elderly of the village. It takes years to understand and learn embroidery. The general design is first sketched, it is then up to the embroiderer to process the filling of the design. As for the punt 'e brodu, the punt' e nu is characterized by many designs that use a basic stitch which in this case is the knot. With the many points, then, the drawing is created on the canvas. "The basic drawings are those that have been handed down by mothers, who in turn had learned them from grandmothers." The difficulty at the beginning is in understanding the drawing, whose beauty is expressed by the geometry of the forms: "We must learn to read it ", and then create it:" the combinations can be many, but we always start from a knot to obtain any shape.From the knots is denteddas or is lisus are created, to form sas gruxittas, sas denteddas or sas cerexas and then gradually until the main designs are obtained: sa rosa e cadira, or sa arenadas; in turn filled with compingius and pillonis or with pramas and pillonis or even with menduleddas and corus "


The traditional costume of Teulada is very interesting because it presents some details that differentiate it from the others, affected by the long Aragonese domination. The feminine dress is made up of sa scoffia, the white tulle handkerchief, the red skirt with supponi and sa fascadroxia (apron of the bridal or festive costume). The skirt can be boldau, that is with blue and red stripes or indrollau, that is brocade, with puffed corset sleeves. Among the men's costumes that of Teulada is certainly among the most recognizable for a detail that never goes unnoticed in the fashion shows and that more than once is received with hilarity, if not harshly criticized: the wide-brimmed gray felt hat, in place of the more common berritta.In the men's costume the signs of clothing of Iberian origin are evident: the sombrero is in gray felt; the jacket (which resembles the bolero worn by the Portuguese from Extremadura) is in dark orbaceous with greenish edges; the shirt has a wide collar and a linen collar; the bragas are wide and long and in the mid-calf you can see the long tunic shirt. In the leather belt stands a curious amulet known as sa punga a daffodil used against the evil eye.
  It is the last remaining of the various sombreros that were used in the first decades of the nineteenth century almost everywhere, from Cagliari to Sassari. Both costumes are embellished with very delicate embroideries of great value, typical of Teuladins.


The culture of Sardinian cuisine, unlike other Italian regions, is rich in foods that are closely linked to the land and the sea with strong flavors and aromas such as rosemary, sage, mint, oregano, myrtle, marjoram et .... Of course Sardinian dishes are associated with a range of wines, sweet or dry. In particular, Teuladine cuisine has remained linked to traditional flavors: the products offered by nature are prepared with particular care, with a focus on aromas and cooking techniques. The mainstay of the food is bread. From time to time an expression of celebration and good wishes, it adapts to different circumstances and takes on different forms and names: sa tunda, su civraxiu, su coccoi pintau, su maddizzosu, sa fogazza, su pani a pipa luxenti et .. Among the latter , the traditional dishes are based on roast meat and rump, whose cooking has always been a task reserved for men. The preparation of the roast is a real art: the meat must be golden and the superficial parts crunchy. They are cooked preferably su proceddu (suckling pig), s'angioni (lamb), su crabittu (kid), sa craba (goat). No type of seasoning should be placed on top of the meat except salt or, in the case of some meats, myrtle or garlic. To add more flavor to this type of meat, just the embers, the lard that drips onto the rind and side and the salt are enough. In the Teuladine territory there are numerous species of excellent quality mushrooms, they can be cooked in various ways but are just as excellent if "preserved" over time. The conservation methods are divided into four basic systems: drying, in oil, frozen food, sterilization. Furthermore, you can appreciate the genuineness of the pastoral products and fish and seafood that characterize the whole of Sardinia. Desserts occupy a prominent place, the main ingredients of which are: sugar, honey and almonds, cheese and sultanas.